Jeedipappu Bellam Achu or Kaju Pakam Recipe – A traditional Andhra sweet made with cashew nuts and jaggery.
What is jeedipappu pakam?
Jeedipappu Pakam or Jeedi Pappu Achu is a very famous and traditional Andhra sweet made with whole cashew nuts and jaggery. The texture and taste of Kaju Pakam are completely different from Kaju Chikki.
Traditionally, we don’t cut them into squares as I did here. We make a small or large disc shape Jeedipappu Achu and just break them into uneven size pieces.
This traditional cashew sweet requires only 3 ingredients to make. The addition of cardamom will give a great flavor but it is totally optional.
How to make it vegan?
Replace ghee with coconut oil to make it vegan.
How long can I store it for?
It can be stored in an airtight container for up to 10 days.
It can be served as a sweet snack with a cup of coffee or tea.
You can also make it during Indian festivals such as Diwali, Janmashtami, or Sankranti.
Do not skip ghee. It will give a good texture and taste to the sweet.
The jaggery syrup consistency is very important to get the perfect Kaju Pakam.
Do not forget to stir after removing the pan from the heat. It helps to coat the jaggery evenly.
You can also add a little bit of yellow food color to the jaggery syrup to get the store-bought jeedipappu pakam look.
Step by step preparation:
Heat a heavy-bottomed pan and add whole cashew nuts.
Keep stirring and roast them on a low flame for about 2 minutes. No need to change the color.
Turn off the flame and let them cool completely.
Combine the chopped jaggery and little water in a pan or vessel. The amount of the water should be just enough to immerse the jaggery.
Keep mixing to dissolve the jaggery.
When the jaggery is completely dissolved, strain the syrup to remove any impurities if needed.
Then continue boiling the syrup until you get a thick and soft ball consistency.
To check the consistency, drop a little bit of syrup in water and you should be able to gather the syrup and make a ball.
Now reduce the flame to low and add ghee and cardamom powder. Mix well to combine.
Now add the roasted cashews to the prepared jaggery syrup and combine.
Keep stirring over a low flame for about 2 minutes.
Now remove the pan from the flame.
Continue stirring for another 5 minutes until you get a thick and well-coated cashew mixture.
Don’t let it cool completely.
When it is thick and heavy, transfer it to a greased plate.
Flatten the mixture with a rolling pin or greased hands when it is still warm.
Shape the mixture into a disc or cut it into pieces.
Store in an airtight container.
Few more traditional Andhra sweet recipes:
- Godhuma Rava Halwa
- Kobbari Poornalu
- Kobbari Bobbatlu
- Aratipandu Boorelu
- Borugula Unda
- Kobbari Pala Pongali
- Poornam Boorelu
How to make jeedipappu pakam recipe video below:
Jeedipappu Pakam – Andhra Style Cashew Brittle Recipe
- 1 cup Cashew Nuts
- 1.5 cups Jaggery
- 1 tsp Ghee
- A big pinch of Cardamom Powder optional
- Heat a pan and dry roast cashew nuts over a low flame for 4-5 minutes.
- Turn off the flame and keep them aside.
- Take jaggery and little water in a pan and keep mixing.
- When the jaggery is completely melted, strain the syrup to remove any impurities if needed.
- Boil the syrup until thick and soft ball consistency.
- To check the consistency, drop little bit of syrup in water and you should be able to gather the syrup and make a ball.
- Now add ghee and cardamom powder and mix everything well.
- Reduce the flame to low and add the roasted cashews and keep mixing for 2 minutes.
- Remove the pan from the heat and continue mixing for another 5 minutes until you get a thick mixture.
- Transfer to a greased plate and flatten it with greased hands or rolling pin when it is still warm.
- Cut into pieces if needed.
- Store in an airtight container.
Nutrition values are estimates only.